Method for twisting dough



March 11, 1941, Q Q GQLDBECH 7 2,234,526

METHOD FOR TWISTING DOUG-H I Original Filed May 3. 1940 2 Sheets-Sheet 1u x E March 11, 1941. c. c. GULDBECH 5 METHOD FOR TWISTING DOUGH 2Sheets-Sheet 2 Oi'iginal Filled May 3, 1940 Patented Mar. 11, 1%41 are333,224. Divided and this application September 13, 1940, Serial No.356,696

7 Claims.

This applicationis a division of my app1ication filed May 3, 1949,Serial Number 333,224, and relates to a method for twisting dough, andmore particularly to a method in which the dough itself efiects theaction, after depositing and severing of the dough in the baking pans.

It is a cardinal object of the invention to provide a novel and simplemethod of forming twisted dough by cutting the dough into a desirednumber of segments, while in the pan, and allowing the twisting actionof the dough, due to molecular and fiber displacement of the doughduring proofing to eiiect the twist to the dough.

Heretofore twisted bread has been formed either by manually ormechanically twisting the dough before baking, a practice which has beenfound to be expensive as wellas falling to produce bread of uniformtexture.

In order to overcome the above, as well as'other difficulties, I haveconceived and put into actual practice, a method and means for twistingformed dough by employing the molecular changes of severed doughl,during proofing, to effect the 25 twisting of the dough.

One example of machine for preparing the dough in order to carry out themethod is shown in the accompanying drawings, wherein Figure 1 is a topplan view of my machine.

Figure 2 is a side elevation thereof.

Figure 3 is a front view thereof.

Figure 4 is an enlarged cross section on the line 4-4 of Figure l.

Figure 5 is a longitudinal section on the line 35 5-5 of Figure 2,illustrating the means for controlling the operation of the die members.

Figure 6 is an enlarged fragmentary cross section illustrating the diemounting and assembly means taken on the line 65 of Figure 1.

Figure '7 is a side elevation of a die within a pan illustrating thecutting operation of the dough.

Figure 8 is a sectional view on theline 8-8 of Figure 7. v Figure 9 is asectional view of a pan with the severed dough therein.

Figure 10 is a top plan view of the dough, illustrating approximatelythe twist of the dough after steam proofing.

Figure 11 is a bottom plan view of one of the die members.

Figure 12 is a perspective view of a loaf of bread formed and baked inaccordance with the present machine and method.

A preferred machine for carrying out the (Cl. MEL-54) method isdisclosed in the accompanying drawings wherein there is shown arectangular member iii supported upon upright legs H and, I2, therebeing an upright at each corner of the frame. The uprights Ii will bedefined as the 5. front legs while the ones i2 will be considered therear legs, and these latter legs will be provided with rollers it forready transport of the machine as will be described hereinafter.

Intermediate the height of the front legs H a casting It is bolted orotherwise secured, comprising an angle plate l5 adapted to snugly fitupon the leg for securement thereto with which there is integrallyformed a body portion E6, the latter being preferably disposed upon theinner side of the legs so as to avoid undesirable projecting portions,and has an ample length so as to have a substantial contacting area withthe leg. A pivot bolt His mounted in the body It at a point below theplate l5 and swingably fixed to 20 the bolt there is a handle 18. A stoplug I9 is integrally formed upon each of the body members l8 arranged inthe path of upward swinging movement of the handles IS, the lugs l9being vertically positioned so as to limit the upward movement of thehandles when they reach a horizontal position with respect to the legs II. It will thus be seen that the machine may be readily transported bymerely tilting the front end of the machine so as to place the load onthe rollers I3. 30' Upon release of the handles I8 they will fall to theinoperative position as shown in Figure 2.

The base member I!) is shown as an inverted boxing, the flanges 2B ofwhich aiford means for rigidly securing the legs 1 I and H! by bolts 2!,

Upon the flange 20 at the rear of the base ii] a pair of brackets 22 arefixed, this being accomplished in the provision of flanges 23complemental to the flange 2t and bolts 2% threadedly engaged in tappedholesin the flanges 2?).

The brackets 22 are spaced longitudinally apart approximately the widthof the machine and at the projecting ends thereof upstanding angularflanges 25 are formed. Upstanding flanges 26 are provided on each of thebrackets at the points of attachment to the base Hi, extendinglongitudinally of the brackets and aligned with an edge of the angleflange 25, The flanges 25 and 25 form means for centering andmaintaining a dusting pan 2'! against movements when placed upon thebrackets, for a purpose as will appear as the description proceeds.

The base Iii has a pair of slots 28 inwardly of each end thereof throughwhich a lock bolt 29 is mounted, the bolt passing through an aperture 55formed in the flange 30 of a pan guide 3|. The slots 28 extend parallelto respective ends of the base, and it will therefore be apparent thatguides 3| will be adjusted longitudinally along the slots to accommodatedifferent lengths of bake pans. In order to accommodate pans ofdiffering widths, there is provided an adjustable end wall 32. The wallis of angular formation, one leg of which is slotted as at 33, andreceives a lock bolt 34 therethrough, the bolt being carried by thevertical wall 35 of the pan guide 3|. The other leg of the angle 32 isextended inwardly in the path of movement of pans to be placed on thebase, thus functioning to stop and center the pans as is required.

Upon the base ID, inwardly of its rear edge there is mounted a pair ofaligned bearings 36, through Which a shaft 31 is extended and fixedlysecured against rotation, by means of lock bolts 38. The shaft 31projects from the bearings 34, and swingably mount respective arms 35.The arms comprise a hub within which a wood bushing 4| is seated, thebushing being impregnated with a lubricant. The free end of the arms 39are also provided with a bushed bearing 42 similarly impregnated. Byimpregnating the bearings, the need for grease cups or other lubricatingmeans is avoided, thereby eliminating contamination of dough when beingworked upon.

Each end of the shaft 31 has keyed thereon, as at 43, a small sprocket44, and a similar sprocket 45 is keyed, as at 46, to a stud shaft 41,journalled in the bushings 42 of the arms. A sprocket chain 48 istrained about respective sprockets 44 and 45, for a purpose presently tobe explained.

The hubs 40 each have a projecting longitudinally recessed lug 49receiving a fiat rod 50 which is secured therein by means of a bolt 5|.A counter-weight 52 is adjustably mounted upon each of the rods 59, andmay be secured in adjusted positions by means of a set screw 53. A bolt54 fixed to the lower end of the rods 50 prevents accident-a1displacement of the counter-weights.

The stud shafts 41 are integrally formed with a machined body portion 54of angular formation upon opposed faces of which there are bolted as at55, respective fiat steel bars 56, the bars being extended between andconnected to the body portions 54 of respective stud shafts 41, so thatthe shafts 41 will move in unison upon swinging movement of the arms 39.In addition, the bars 55 function for support of the cutting dies aswill now be explained,

Attention is now invited to Figures 6, 7, 8, 9, 10 and 11, for anunderstanding of the construction of the cutting dies generallyindicated at 51. In the present instance, the machine is illustrated asembodying a gang of four cutting dies, but this is not arbitrary, sincethe number of dies employed depends entirely upon the capacity of themachine. Since the dies are of identical construction, a description ofone will be sufficient for an understanding of the construction,attention being directed to Figures 7 and 11.

As shown, the die 51 is of rectangular shape of a size less than thebake-pans with which it cooperates, and since the standard pans haveslightly inclined walls, the sides of the die will have similar inclinededge faces and cutting blades 58.

The blades 59 are formed integral with the body portion of the die, andare angularly arranged, spaced longitudinally upon the under face of thebody. The blades 58 taper from the body of the die to define a cuttingedge 59, and preferably the blades of the die are inclined at such anglethat one end of the end blades intersect an end of the body above thelongitudinal axis of the body. In the present instance, the die is shownas having five cutting blades, and when such a die is employed insevering a formed roll of dough, six individual pieces of dough result,as indicated by the numerals I to 6 in Figures 9 and 10, and thereforethe finally baked loaf will show demarkations of the several pieces, asshown in Figure 12.

The die 51 has a transverse extended upstanding lug 50 of a width andmachined to fit between the bars 56 (see Fig. 6), and of a heightslightly less than the height of the bars 56. The lug 60 is providedwith an opening 6| medially of the lug 60 suitably tapped for threadedengagement of a bolt 62.

In order to secure the cutting dies 5'! to the bars 56, the lugs 60 areinserted between the bars, a draw plate 63 being positioned above andresting upon the bars, there being one draw plate for each die, Eachplate 63 is apertured as at 64, and aligned with the aperture of thelug. It is now only necessary to insert the bolt 62 into the alignedapertures and screw the bolt partly into the tapped aperture 6|. Thefinal securement and centering of the cutting dies will now beexplained.

It may now be explained that the die members 5'! are adapted to be swungfrom its raised position, as shown in Figure 4, to a position within thebake pans indicated at 65 for effecting the cutting operation, or intothe flour dusting pan 21. -While no great accuracy is required inplacement of the flour pan 21, since the pan may be made sufficientlylarge to accommodate the dies, adjustment of the dies with respect tothe bake pans is essential, in order that the dies may function properlywith their respective pans.

customarily, four pans 65 are considered a unit, and therefore four diemembers are employed, one for each pan. To obtain proper registration ofthe dies 51 with the pans, the handle 66 fixed to the outermost bar 56is grasped and the arms 39 and associated dies 51 are drawn downwardlyuntil the dies are positioned above the open pans 65. Shouldlongitudinal adjustment of the dies be found necessary, the lugs 60 andassociated die may be slid in the proper direction so that the die willproperly register with its pan 65. It is then only necessary to tightenthe bolt 62, which will draw the die snugly against the bars 56 forrigid retention thereof. The mounting and securement of the dies alsomakes it possible to readily replace the dies when needed, or to installoversize dies for use in cutting other than standard rolls of formeddough. In the latter event, it will also be necessary to adjust the panguides 3| to accommodate the larger sized pans,

Obviously, it will be necessary that the cutting dies 51 enter the pans65 at right angles in order to properly sever the formed dough containedtherein, and this is accomplished through the gears 44, 45 and chain 48.As has been explained, the shaft 31 is fixed against rotation, and sincethe gears 44 are keyed thereto, these two elements are held stationary.The sprockets 45 are also fixed to the stud shaft 41 against rotation,but the arms 39 are free to partake of swinging movement upon the shafts31 and 41. Thus, when the die mechanism is rocked to either side of thevertical position, the links of the chain 48 merely engage successiveteeth of the sprockets without effecting rotation of the shafts 31 and41.

The dies 51 will thus be held to a true course so as to enter the pans21 and 65 at right angles.

The operation will be substantially as follows: The operator will placea gang of pans 65 upon the base I, the guides 3i functioning properly tocenter the pans. Each pan will contain a single piece of formed dough.If the die members 51 have not beengpreviously treated with flour, theoperator moves the die mechanism rearwardly, so as to deposit the dieswithin flour in the pan 21. The counterweight 52 will tend. to move thedie mechanism toits upper or vertical position, and from this positionthe die mechanism is swung forwardly and downwardly so that the dies 51will enter the respective pans. Further pressure upon the handle 66 willcause the blades to out through the dough as indicated in Figure 7. Thehandle is then released and the counter-weights 52 will return the diemechanism to its inoperative or vertical position, allowing the operatorto remove the pans 5 A new gang of pans and dough may now be placed uponthe base for cutting operation, as has been described.

When the pan containing the severed dough is removed from the base, thepans are placed in a steam proofing compartment or room, and it is atthis point in the operation that the molecular and fiber displacement ofthe severed dough occurs.

During the cutting operation, the dough was cut in six individualpieces, each of which has surface adhesion with portions of its pan, i.e., the base, end or side walls, as the case may be. Also, where theincision was made in the dough, a thin skin was formed, sealing gaseswithin each piece, and also, the dough was slightly compressed duringthe cutting operation. During the proofing of the dough pieces, thegases expand and since the line (of least resistance is upwardly in thedirection oi the incision made by the. dies, the gases compactedmedially of the dough pieces tend to displace the dough in suchdirection, and inasmuch as the incisions were made in the dough at anangle to its longitudinal axis, and the further fact that the doughpieces will also partake of an upward rise, a twist will be given eachdough-piece, as approximately shown in Figure 10. v The aboveis'applicants theory of the displacement of the dough during theproofing operation and actual tests have shown that dough so treated andbaked provides a bread having a decided twist of a fine texture, free ofexcessive or large gas cells.

I claim: p

1. The method of forming twist bread which comprises forming dough intoan elongated mass. positioning the dough in a baking pan, simultaneouslysevering and slightly compressing the dough into individual pieces, theseverance of the dough being at an oblique angle to the longitudinalaxis of the dough mass, proofing the dough to obtain a molecular andfiber displacement of the dough in a direction of least resistance, andbaking the dough thus formed.

2. The method of forming twist bread which comprises forming dough intoan elongated mass, positioning thedough in a baking pan simultaneouslysevering and slightly compressing the dough into individual pieces, theseverance of the dough being at an oblique angle to the longitudinalaxis of the dough mass, proofing the dough to obtain a molecular andfiber displacement of the dough in an upward and angular direction withrespect to the lines of severance of the dough mass and baking the doughthus formed.

3. The method of treating dough for baking which comprises forming doughinto an elongated mass, positioning the dough in a baking pan, cuttingthe dough into individual pieces along lines at an oblique angle to thelongitudinal axis of the dough while in the pan to cause a slightadhesion between the dough pieces and portions of the pan, and proofingthe dough to effect a molecular and fiber displacement of eachindividual piece of dough.

4. The method of forming twist bread which comprises forming dough intoan elongated mass, positioning the dough in a baking pan, simultaneouslycutting the dough into individual pieces and compacting gases mediallyof each piece of dough, the severance of the dough being at an obliqueangle to the longitudinal axis of the dough mass, proofing the dough toobtain a molecular and fiber displacement of the dough by expansion ofthe gases confined medially of the dough pieces, and baking the doughthus formed.

5. The method of treating dough for baking which comprises forming doughinto an elongated mass, positioning a mass of dough in a baking pan,simultaneously cutting the dough into in;

dividual pieces while in the pan to cause a slight adhesion between eachdough piece and portions of the pan, the cutting of the dough being madeat an oblique angle to the longitudinal axis of the elongated mass ofdough, and proofing of the dough to effect a molecular and fiberdisplacement of each individual piece of dough in the direction of thenext adjacent piece of dough.

6. The method of treating dough for baking which comprises forming doughinto an elongated mass, positioning an elongated mass of dough in abaking pan, simultaneously cutting the dough into individual pieceswhile in the'pan to cause a slight adhesion between each dough pieceand. portions of the pan, the cutting of the dough being made at anoblique angle to the longitudinal axis of the elongated mass of dough,and proofing of the dough toefiect a molecular and fiber displacement ofeach individual piece of dough, in an upward and angular direction withrespect to the lines of severance of the dough mass and baking the doughthis formed. '7. The method of forming twist bread which comprisesforming dough into an elongated mass, positioning the dough in a bakingpan, severing and slightly compressing the dough into individual pieces,the severance of the dough being at an oblique angle to the longitudinalaxis of the dough mass, proofing the dough to obtain a molecular andfiber displacement of the dough in a direction of least resistance, andbaking the dough thus formed.

' CARL C. GULDBECH.

